 Preheat the oven to 180C. Place the beetroot on a baking sheet and cover with seeds, oil and season with salt and pepper. Bake for 30 minutes or till tender. Smaller the pieces, quicker they will roast. To make the sauce:. Mix the tahini with the rest of the ingredients and add enough water to make a sauce of your desired consistency. Season well and add more lemon juice if required. Add cayenne pepper or chilli for extra heat. Serve the roasted beetroot with drizzles of tahini sauce.

 Preheat the oven to 180C. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Leave the main stem intact and make sure not to cut through any of the florets. Drizzle the cauliflower with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt Place the cauliflower on a baking sheet in the oven core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely.  To make the sauce: in a food processor combine cooked chestnuts, water, garlic, herbs and pulse until smooth. Mix in oil and chilli and season to taste with salt and pepper and squeeze of lemon. Place in a small sauce pan and warm through (add more liquid if required) When cauliflower is tender serve with warm sauce.

 Put beans and chickpeas into a food processor to make a smooth paste. Tip the mixture into a large bowl and add rest of the ingredients. Season well with salt and pepper. Divide the mixture into 8 and roll into balls, then flatten into burgers. Preheat the grill, brush the burgers with oil and grill for a few minutes on each side until hot in the centre.

 Sift the flour into a large bowl. Cream the yeast with water and add to flour. Mix into one ball dough, cover and leave to stand for 20 minutes. Add the salt and sugar and start to knead. After a minute or two slowly add the oil and knead till you have nice non-sticky dough. Adjust the water or flour as needed. Transfer the dough into an oiled bowl and leave in the fridge overnight. The dough will become firmer and easier to handle and the flavours will develop. Next day, line the large baking sheets with baking parchment and divide the dough into 20pieces weighing 80g each. Shape each piece into a round ball/bun, place on baking sheet leaving enough space between each bun. Cover with oiled clingfilm and leave to rise for up to 2 hours or until they double in size. Preheat the oven to 230C. Brush the buns with milk and sprinkle with sesame seeds. Bake them in steamed oven (before putting them in the oven, pour a cup of water into a tray on the bottom of the oven and spray the sides of the oven with water) Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

 In a large sauce pan, bring about 1,5l of water to boil, add the buckwheat, salt and 1 tablespoon of oil. Stir and simmer on low heat for 10 minutes or until the grain is cooked al dente (tender but with a bite). Drain the cooked buckwheat and leave to cool. Mix the cooked buckwheat with rest of the olive oil, tahini, onion, parsley and season to taste. Spread a tablespoon or two over the whole of the wrap leaving the edges bare. Lay the slices of vegetables across the centre of a wrap scatter with sweetcorn if you like it and roll the wraps as if you are making sushi. Cut in half and serve.

 Prepare the peppers: heat the oil in a saucepan and add the onion and peppers, cook over a low heat until the vegetables are soft.  Add the saffron and season to taste with salt and pepper, mix thoroughly and leave to stand for about 30 minutes to allow the flavours to develop. Prepare the millet pilaff: heat the oil in a saucepan, add the onion, garlic and bay leaf and sauté until soft. Add the turmeric and continue cooking over a low heat for 1-2 minutes. Add the millet and fry for 1 minute. Add the stock and bring to the boil, then lower the heat and simmer for about 20 minutes until tender. Add more liquid during the cooking if necessary. Discard the bay leaf, add the peppers and parsley, stir well and season to taste with salt and pepper.

 Blend all the ingredients, except the oil, in a food processor. Add the oil slowly to either the food processor or bowl to make an emulsion, stir well while adding the oil. Season well with salt & pepper and serve.

 Soak the buckwheat in cold water for at least one hour or overnight. Preheat the oven to 180ºC/gas mark 4. Line a 23cm spring form tin with baking parchment. In a food processor mix together chickpeas, buckwheat and cashew nuts and by adding the milk gradually make a smooth paste. Stir in the cocoa powder and sugar and mix well. Pour the mixture into a prepared tin and scatter with frozen berries on top. Bake for 40-50 minutes or until the cake is cooked through. Leave to cool and serve cold or in room temperature.

 In a large saucepan, bring to the boil the stock and lentils. Cook for 20 minutes or until lentils are getting softer but not completely cooked. Add the potatoes and cook for another 10 minutes add the chard stalk and cook everything till soft. Stir in the swiss chard leaves and crushed garlic and cook for couple of minutes. Season well with nutmeg, salt and freshly ground black pepper

HOW TO PREPARE Place the lentils, chilli, turmeric, salt and 1 litre of cold water in a pan and bring to a boil. Simmer, uncovered, for 20-30 minutes or until the lentils are soft and breaking apart. The mixture will be getting thick at this stage. Add the coconut milk to the pan and leave to simmer for 10 minutes, or until the mixture has thickened. Make sure the dhal won’t stick to the bottom. In a small frying pan heat the oil, add the onion and garlic and fry until translucent. Add the rest of the spices and fry for a minute. Finally add the tomatoes and cook for few minutes. Mix the onion and spice mixture into the dhal and bring to the boil. Garnish with chopped coriander.

 Soften the onion in a saucepan for 10 minutes, add the lentils and spices, stir well, fry for a minute and cover with tomatoes and water. Cook for 20-30 minutes or until the lentils are soft. If the mixture gets too dry, add a little water bit by bit. Add the florets of cauliflower and cook for 8-10 minutes. Stir the ragout through, season with salt and black pepper. Drizzle with olive oil and lemon juice and garnish with some finely chopped parsley.

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